Wisconsin Cheese Vegetable Soup
A terrific cheddar cheese soup with onions, carrots and celery.
1/4 cup butter
1/2 cup minced onion
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1/4 teaspoon paprika
2 1/2 cups milk
2 1/2 cups bouillon or broth
1/2 cup diced carrots
1/2 cup diced celery
1/4 pound Sharp Wisconsin Cheddar cheese, cubed
1 tablespoon chopped flat-leaf parsley
- In a large saucepan, melt butter. Sauté onions lightly. Add flour, baking soda and seasonings; blend well. Slowly add milk and bouillon to butter-flour mixture, stirring constantly to make a smooth white sauce. Add vegetables and cheese cubes.
- Simmer for 15 minutes or until vegetables are tender and cheese is melted. Do not boil. (If soup boils, it may curdle.)
- Serve topped with parsley.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.